Crock Pot Herb-Infused Chicken with Pomegranate Molasses and Pistachio Crust
This elegant crock pot chicken recipe features tender chicken infused with aromatic herbs and a tangy pomegranate molasses glaze, topped with a crunchy pistachio crust. Perfect for special occasions, this dish combines unique flavors and textures that will impress your guests.
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Begin by seasoning the chicken thighs with salt and pepper on both sides. In a small bowl, mix together the pomegranate molasses, olive oil, minced garlic, and chopped fresh herbs to create a marinade.
Place the seasoned chicken in the crock pot and pour the marinade over the top, ensuring each piece is well coated.
Cover the crock pot and set it to low heat, allowing the chicken to cook for 6 hours. After 6 hours, check the chicken for tenderness; it should be easily shredded with a fork.
In a separate bowl, combine the chopped pistachios, breadcrumbs, and a pinch of salt. Once the chicken is tender, carefully remove it from the crock pot and place it on a baking sheet.
Preheat your oven to broil. Brush the top of each chicken piece with a little extra pomegranate molasses and then sprinkle the pistachio mixture generously over the top.
Broil the chicken for 3-5 minutes, or until the pistachio crust is golden and crispy. Serve the chicken warm, garnished with fresh pomegranate seeds and additional herbs for a pop of color and flavor.
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